Sweet Rhubarb Focaccia Recipes

Steps:

• Heat oven to 450 degrees. In a small bowl, toss rhubarb and granulated sugar. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.
• Strain rhubarb juices into a small pot and reserve rhubarb. Simmer juices over moderate heat until thick and syrupy, about 3 minutes. Pour olive oil into bottom of a 9x13-inch baking pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Dough should be about a half-inch thick. Scatter rhubarb over dough; brush generously with syrup. Sprinkle top with demerara sugar. Bake until focaccia is golden brown, about 20 to 30 minutes.

Steps:

• Heat your oven to CircoTherm® 180°C and line two baking trays with parchment paper. If you have it, turn the steam function to low, if not, sprinkle a little water onto each sheet and set aside. In a large pan, heat the butter, 215ml water and a pinch of salt until the mixture starts to boil. Remove from the heat and quickly tip in the flour, beating with a wooden spoon to form a solid ball. Spread onto a cold plate and leave to cool for 10 mins.
• Scrape the dough back into the pan and add a third of the beaten egg. Mix until fully combined, then repeat until you have a smooth dough. Pour into a piping bag with a large round nozzle, then pipe 7cm mounds onto the baking trays, leaving space for the pastry to spread. Bake for 30 mins, turning off the steam once in the oven. After 20 mins, pierce the buns to release trapped steam.
• In a large pan, bring the rhubarb ingredients and 100ml water to the boil. Simmer for 2-3 mins until the rhubarb is cooked through but still solid. Remove the rhubarb with a slotted spoon and set aside. Reduce the leftover liquid over a high heat until syrupy, then turn off and leave to cool. Meanwhile, remove the buns from the oven and place on a cooling rack.
• To make the custard, gently simmer the milk in a pan. Whisk the egg yolks and sugar in a large bowl until creamy and pale yellow, then add a little of the milk, whisking until smooth. Pour in the rest milk until fully incorporated, then stir in the cornflour and vanilla. Tip the mixture into a clean pan and whisk over a medium heat until thick and glossy. Pour into a bowl, cover with cling film and set aside to cool. Before serving, beat in 50ml double cream until smooth.
• Combine the cardamom cream ingredients with an electric whisk until thick. To serve, cut the choux buns in half and spread a dollop of custard over the bottom half. Spoon over some of the cream, then top with the rhubarb and syrup. Return the top half and dust with icing sugar. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
• Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
• Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
• Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
• Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

Steps:

• Heat oven to 425°. Place focaccia on ungreased cookie sheet. Sprinkle evenly with pizza cheese blend. Top with bell pepper and tomatoes. Drizzle with dressing.
• Bake about 10 minutes or until edge of focaccia is golden brown. Sprinkle with Parmesan cheese and basil. Cut into wedges.

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes. , Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.